Kimchi, shrimp, and soba noodles salad
Delight your taste buds with this flavorful Kimchi shrimp salad featuring savory soba noodles. A unique twist on a classic dish, perfect for a refreshing meal.
Ingredients:
- one 16-ounce jar kimchi (or homemade equivalent)
- 3 1/2 tablespoons rice vinegar
- 3 1/2 tablespoons soy sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil, plus more for coating noodles
- 170g soba noodles
- 450g medium shrimp, peeled and deveined
- 1 cup shredded Napa cabbage
- Sesame seeds, to garnish
Instructions:
- Start by heating a large pot and bringing a pot of water to a boil after adding a generous amount of salt to it.
- While waiting for the water to boil, pour the kimchi brine into a large bowl. Mix in the rice vinegar, soy sauce, ginger, and sesame oil. Taste the mixture and adjust the flavors as needed. Proceed to roughly chop the kimchi and mix it with the marinade.
- Once the water comes to a boil, gently place the shrimp into the pot and cook them until they turn pink, which should take around 1 to 2 minutes depending on the size of the shrimp. Use a slotted spoon to remove the cooked shrimp and transfer them immediately into the marinade. Cover the bowl and allow it to marinate at room temperature for about 30 minutes. Then, move the bowl to the refrigerator while you prepare the remaining ingredients for the salad. You can store the marinated shrimp in the fridge for up to 2 days.
- Reheat the water in the pot and cook the soba noodles following the instructions on the package. Once they are cooked, drain the noodles, drizzle some sesame oil over them to prevent sticking, and let them cool down.
- Combine the cooked soba noodles and cabbage with the marinated shrimp. Toss everything together gently. Taste the salad and adjust the flavors if needed. Finally, sprinkle sesame seeds over the top before serving.
Summary:
- Calories: 1225 kcal
- Fat: 13 g
- Protein: 129 g
- Carbs: 158 g
- Potassium: 5941 mg
- Magnesium: 433 mg